Fish Biryani - In Chettinad Style

VideoVideo SpicySpicy Served HotServed Hot Non VegetarianNon Vegetarian
Good based on 8 Ratings

Listed in : Non-Vegetarian , Non-Vegetarian Sea Food , Non-Vegetarian Rices , Cuisine , Cuisine Tamil

Fish Briyani is not originally from chettinad, this briyani belongs to malabar cuisine. I tried making this in our very own chettinad style more like chicken briyani with some changes as I am adding fish.

 

Servings: 2 Preparation time:
Ingredients:
  • Rice, White, Short-grain, Raw, Plain 2 cups of rice
  • Fish, Mackerel, King, Raw, 250gms king fish (or vanjaram thick steaks)
  • Lemon Juice, Raw, Lime Juice, Lemon Juice 1tsp lemon juice
  • Red Chili Powder, Paprika, Deggi Mirch, Red Chilli Powder, Red Chilly, Red Ch 1 1/2tsp chili powder
  • Garam Masala Powder, NITU DIDIs garam masala powder 1tsp garam masala
  • Turmeric, Ground,powder, Haldi, Nitu Didi turmeric powder 1/2tsp turmeric powder
  • Canola Oil, Vegetable Oil, Cooking 2tbsp oil for fry
  • Mint Leaves, Peppermint, Fresh, chopped mint
  • Coriander Leaf Corriander, Cilantro Leaves, Green, Leaves, Parsley Leaves, Coriander coriander leave for garnish
  • Onions, Raw, Onion 4-5 small onions (chopped half)
  • Tomatoes, Red, Ripe, Raw, Red Tomato 1 tomato sliced
  • Dhania Powder , Coriander Powder, Corriander Powder, NITU DIDIS CORIANDER POWDER, Coriander Pd 2 tsp coriander powder
  • Ginger Paste, Puree, 1/2tsp ginger paste
  • Ginger Garlic Paste, 1/2tsp garlic paste
  • Fish Masala, 1tbsp fish masala
  • Ghee, 1tsp ghee
  • Yogurt, Plain, Low Fat, Curd, yoghurt 1tsp of curd
  • Salt, Common Salt, Rock Salt, Table Salt Salt per taste

Instructions (Preparation Steps):

  • Rinse and soak the 2 cups of rice for 20 min
  • Marinate fish with lemon juice, chili powder, little garam masala and turmeric powder
  • If you don't want spicy, skip chili in the marination
  • Shallow fry the fish.
  • Remove the steak from oil
  • Once the fish cools down, remove the skin and bones carefully
  • Do not break the steaks
  • In the same kadai, in the same oil add chopped mint and coriander leave (rinsed)
  • Add onions
  • Add diced tomatoes
  • Add a tsp of chili powder or according to your choice
  • Add 2 tsp of coriander powder
  • Add a tsp of garam masala
  • Add a tsp of ginger garlic paste
  • Add the fishes, add salt to the masala and cook till the oil separates from the gravy
  • In pressure cooker add rinsed rice with some ghee and fry for a minute or until you get the aroma
  • If you are using electric cooker, use a separate pan for this process
  • Add the fish masala to the rice
  • As I have soaked the rice for 20 mins, add water in 1:1 ratio with a tsp of curd
  • Add salt for taste
  • Pressure cook for 5 mins
  • wait till the pressure release on it own
  • Enjoy Fish Biryani with raita..

Cook's Tip:
In a recipe with both salt and some sort of acid, such as lemon (citrus), vinegar, or wine, you can offset one of the flavors by adding more of the other. For example, in a dish with too much vinegar, add salt to balance it out. Likewise, in an over-salted dish, add more vinegar.
183 likes
Do not store potatoes and onions together. The potatoes will rot quickly. Instead, store potatoes together with a slice of ginger to keep them fresh for a longer period.
145 likes
Add a dash of lemon juice into meatballs before cooking them
23 likes

 

Rate this Recipe:

Average